3 lb alligator meat (tail meat)
3 tbsp cooking oil
3 tbsp all-purpose flour
3 medium onions -- chopped
2 cloves garlic -- chopped
2 #2 cans tomatoes or
1 can rotel tomatoes
1 can tomato paste -- (6 ounce)
1 boiling water
3 ribs celery -- chopped
1 1/2 bunch shallots -- finely cut
2 large bell peppers -- chopped
4 bay leaves -- (4 to 6)
1 tsp allspice
1 tbsp sugar
1/4 lb butter
1 lemon -- thinly sliced
1 can mixed chinese vegetables
1 with water chestnuts
1 salt and pepper to taste
1 sherry or red wine-optional
Directions
Parboil or pressure cook the meat, tenderizer helps. Brown flour in
oil to make a roux. Add vegetables and tomato paste and cook slowly
for 30-40 minutes. Add chunks of alligator meat with enough boiling
water to cover. Boil down for 30 minutes. Add celery, shallots, green
peppers, bay leaves, Allspice, sugar and Chinese vegetables. The last
ingredients give a nice body to the roux, particularly the crunchy
water chestnuts. If desired, sherry or red wine may also be added to
the sauce. Raise heat and thicken. Add sliced lemon and butter just
before serving. This recipe for sauce piquante may be used for many
other kinds of meats. Festival: Kliebert's Annual Alligator Day;
August 19,
1995 Recipe: Carl Guillot
Recipe By : New Orleans Recipes
Servings: 1 servings
Alligator Or Turtle Sauce Piquante Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
We can follow the history of `recipes` way back into the distant past, in truth as far into history as pharonic Egypt, and potentially, even further back. However, generally, these old recipes were just simple hieroglyphic instructions for food preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, there are two interesting recipe books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that is served today, but instead recipes for the types of food prepared by the cooks of the rich and wealthy people of the period. For the centuries that followed, the powerful families of the West tried to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe books are increasing in popularity as a result of better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Alligator Or Turtle Sauce Piquante recipe.
